Mom’s Baked Potato Soup
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- about 8 servings
Categories
- Soup
- American
- Easy
Dietary
- Egg-free
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Cozy comfort in a bowl. Loaded with bacon, cheese, and love. Garnish with chives and memories.
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Ingredients
- 4 large baking potatoes
- 1 package (12 slices) of bacon, thick cut
- 1/2 cup of flour, all purpose
- 2 quarts of milk, 2%
- 1 cup of Cheddar cheese, sharp, shredded plus extra for garnish
- Sour Cream, for garnish
- chives, fresh, chopped - for garnish
Instructions
Preheat Preheat oven to 350F.
Bake potatoes potatoes and bake 45 mins to an hour or until soft
Cook the bacon While potatoes are baking, chop bacon into half inch pieces. Heat a heavy bottomed pan over medium high and toss bacon pieces in. Stir frequently until thoroughly browned. Remove pieces with a slotted spoon.
Make the roux Add flour to the drippings and cook for about a minute. Make sure the flour doesn't burn. Slowly whisk in the milk. Cook for 15-20 minutes or until the roux has come together into a thick consistency. Add more milk to thin, if necessary.
Add potatoes When potatoes are done, cut in half and scoop out insides. Cut in chunks and add to pot. Add most of the bacon, reserving a handful for garnish. Add the cheese and stir until melted. Salt and pepper to taste.
